Cook chicken and cool, reserving broth.
Melt butter and add to dressing mix.
Put half of dressing mixture in bottom of baking dish.
Save the other half for the top.
Mix soup together with 1/2 cup of broth.
Dice chicken in bite size pieces and put on the dressing.
Pour soup over chicken and top with remaining dressing. Spoon some broth over the top to keep it from being dry.
Bake at 350\u00b0 for 30 minutes.
Rinse chicken.
Cook in water to cover in saucepan until tender.
Remove chicken, reserving 1 1/2 cups broth.
Bone chicken and cut into pieces.
Place in 9 x 13-inch baking dish.
Spread soups over chicken.
Pour milk over soups.
Combine margarine, stuffing mix and reserved chicken broth in bowl; mix well.
Spoon over casserole.
Bake at 350\u00b0 for 30 minutes.
Serve with tossed salad.
Yield:
8 servings.
Boil chicken and debone.
Add cup of water to broth.
Slice onion in broth.
Put seasoning packet from Stove Top stuffing in broth; bring to boil.
Take out a cup of the broth and add corn bread packet to your corn bread slowly.
Add sage and your chicken. Put in crock-pot until ready to serve (low heat).
ays ahead. Cover and refrigerate.).
For Chicken and Dressing:
Whisk 3 tablespoons
Cook chicken until well done in unsalted water.
Pick off bones.
Set aside.
Save broth.
Melt margarine.
Stir into dressing mix.
In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth.
Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs.
Bake at 350\u00b0 for 45 minutes to one hour.
Barely cover chicken with water and cook on stove top until
Boil chicken in 8 cups of water.
Dice into small bite-size pieces (save broth).
Spray 9 x 13-inch baking dish with Pam. Place dressing mix in casserole dish.
Moisten with chicken broth. Layer chicken over dressing.
Mix soups with 3/4 can of chicken broth and pour over chicken and dressing, making sure all chicken is covered.
Bake at 375\u00b0 for 30 to 35 minutes.
Mix soups, broth and milk together.
Mix margarine and dressing together.
Layer chicken and dressing in casserole dish. Pour soup mixture in each layer. End with soup mix.
Bake at 325\u00b0 to 350\u00b0 for about 30 minutes until heated through.
Enjoy.
Clean and skin chicken breasts.
Place in shallow baking dish. Lightly mix together bread cubes, onion, 1/4 cup water, butter and poultry seasoning. Place mound of stuffing over each chicken breast.
Blend soup and 1/3 cup water.
Pour over chicken and dressing. Bake at 350\u00b0 for 1 hour and 15 minutes or until tender. (We double the dressing mix.)
Saute onion and celery in margarine. Heat broth and undiluted soups and pour over cornbread crumbs. Add onion and celery. Mix well. Season with salt and pepper. Pour half of dressing mixture in greased deep 3-quart casserole. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes. Serves 6.
Saute onions in butter. Heat broth and undiluted soups. Pour over corn bread crumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half of the dressing in a greased 9 x 10-inch casserole. Add chicken and pour the other half of the dressing over chicken. Bake at 350\u00b0 for 50 to 60 minutes.
Cut chicken into serving pieces; dip into flour seasoned with salt and pepper.
Brown in hot fat.
Combine remaining ingredients, using 1/2 cup soup to make dressing.
Arrange chicken on sides of greased crock-pot.
Pile dressing in center.
Make gravy of pan drippings, using 2 tablespoons flour and enough water with remaining soup to make 2 cups.
Pour over chicken and dressing. Cook 2 to 2 1/2 hours on high temperature of crock-pot.
Boil chicken until done.
Saute onions and celery in margarine.
Heat broth and undiluted soups and pour over cornbread crumbs.
Add onions and celery.
Mix well.
Season with salt and pepper.
Pour half of dressing in greased 3-quart casserole dish. Add chicken and top with rest of dressing.
Bake at 350\u00b0 for 50 to 60 minutes.
Sage to taste and boiled eggs are optional.
Toss stuffing mix with 1/2 Cup chicken broth and beaten eggs. Spread in 11 X 7 1/2 baking dish.
Top with chicken.
Combine remaining 1/2 Cup soup and broth with milk an pimentos.
Pour over chicken and dressing, cover with foil. Bake at 350 for 45 minutes.
Place dressing on bottom of baking dish.
Layer chicken on top of dressing.
Dilute soups and pour over chicken and dressing. Bake 30 minutes at 375\u00b0.
May put onion rings on top 5 minutes before taking from oven.
Yields 8 servings.
Combine all ingredients, except chicken.
Toss lightly. Place alternate layers of chicken and dressing in a greased 9 x
13-inch pan ending with dressing.
Pour broth from cooking chicken over all, until it can be seen around edges.
Bake for 1
hour
at 350\u00b0.
Cover with foil at start.
Uncover to brown slightly.
Cut in squares and serve.
Serves 12.
Mix first four ingredients together in a saucepan.
Mix with chicken and dressing.
Put in greased dish and bake at 350\u00b0 for 30 to 45 minutes until set.
Mix all ingredients together. Spray PAM into crock-pot. Pour chicken and dressing mixture into the crock-pot. Cover and cook on low for 4 hours. Serve while hot. Yield: 10 to 12 servings.
Take chicken off bone; cut in bite-size pieces. Saute onions and celery in margarine. Heat broth and soups and pour over breadcrumbs. Add onions and celery. Mix well. Season with salt and pepper. Pour half in greased 3-quart casserole dish. Add chicken and top with rest of dressing. Bake at 350\u00b0 for 50 to 60 minutes.
Heat oven to 400\u00b0F.
Wisk together the salad dressing, chicken broth, honey and rosemary.
Place the chicken, potatoes and garlic cloves in a 13x9-inch baking dish; drizzle with dressing mixture.
Add lemons wedges.
Bake 45 to 50 minute or until chicken is done (165\u00b0F) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.